1 Lb. baby carrots
2 Tbsp. unsalted butter
Salt & Pepper
1. Cook the carrots in a pot of salted, boiling water until a knife can just pierce the carrot (about 6-9 minutes). Drain the carrots.
2. In a sauté pan, add the butter and then the carrots. Salt and pepper the veggies.
3. Once the butter is bubbly and the carrots are well coated in butter, add the honey and cook on a medium-low heat until the carrots are glazed and fully cooked. (About 5 – 7 mins)